Strawberry Cheesecake Chimichangas

Ingredients:

6 (8-inch) soft flour tortillas
1 (8 oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 cup diced strawberries
1 cup vegetable oil, for frying
1/2 cup sugar
1 tablespoon cinnamon

Instructions:

In a bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until creamy and smooth. Stir in the diced strawberries.

Divide the cream cheese mixture among the tortillas, spreading it in the lower third of each tortilla. Roll up each tortilla tightly, securing with a toothpick if necessary.

Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).

Fry the chimichangas, two at a time, turning them occasionally until golden brown. This should take about 3-4 minutes. Use a slotted spoon to remove them from the oil and drain on paper towels.

In a shallow dish, mix together the sugar and cinnamon. Roll the warm chimichangas in the cinnamon-sugar mixture until coated.

Let the chimichangas cool slightly before serving, as the filling will be hot.

Our Strawberry Cheesecake Chimichangas are a delicious example of how fusion cooking can yield truly exciting results. These sweet treats are perfect for when you’re in the mood for something a little different – they’re sure to bring a smile to everyone’s face.

Please adjust cooking times and temperatures based on your stove and the products you use. Enjoy this fun and innovative dessert!